1913 - Dishes and Beverages of the Old South

Boned Fresh Ham


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1913 - Dishes and Beverages of the Old South
Boned Fresh Ham

It had better not be too big--ten pounds is about the limit.
Have the bone removed, but do not throw it away.
Instead break it in pieces and boil them three hours in water to barely cover.
Wipe the ham well inside and out, rub the inside over lightly with butter,
season with salt and pepper, and pour in a little vinegar.
Rub salt well over the outside and let stand on ice several hours.
Make a stuffing of grated breadcrumbs, with minced pork fat,
a sprig of celery chopped fine, half an apple, also chopped fine,
salt, pepper, paprika, a pinch of sage in powder,
and the least shred of thyme and lemon peel.
A chestnut stuffing can be used, or one whose foundation is grated sweet potato.
Fill the bone cavity, firmly but not too full,
skewer or sew together the cut edges,
and tie around twice with narrow tape.
Turn over, score the skin well, rub it with soft butter or bacon fat,
dredge lightly with flour, then with black and red pepper,
also lightly with sugar, and lay on a low rack in a pan.
Fill in sweet cider, or sound claret till it stands halfway up to the ham,
cover with a close-fitting upper pan, and put into a hot oven.
Cook for two hours, lifting the pan now and then, and basting the meat.
Uncover, and make very, very crisp.
Serve on a hot dish, with candied sweet potatoes laid around.
Add boiling water to the liquor in the pan,
shake it well about, and pour into a gravy boat.
Or pour off the grease, add a sprinkle of flour, let it brown on top the stove,
and put to it the strained liquor the bone was boiled in.
Cook three minutes, and serve in the gravy boat.
If the bone liquor is not used this way, make it the foundation of pea or cabbage soup.
In carving cut through and through so as to serve the stuffing with each portion.